Ingredients

Sauce

• 2 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tsp sesame oil
• 1 tbsp brown sugar
• 3/4 cup chicken broth
• 2 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tbsp cornstarch

Stir Fry

• 1 tbsp oil
• 2 boneless skinless chicken breasts, cut into 1 inch cubes
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 cup cashews
• 3 green onions, sliced
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper to taste

Preparation

In a small bowl, whisk the sauce ingredients together and set it aside.
In a large skillet, heat the oil over medium-high heat. Add the chicken and season it with salt and pepper to taste. Cook until it is no longer pink, about 5 minutes. Add the green pepper and cook for another minute. Add the sauce and cashews and cook until the peppers have softened and the sauce has thickened, another 1 to 2 minutes. Add thegreen onions and mix well.
Serve immediately or store in the refrigerator for up to 3 days.